I’m always looking for easy and quick ways to get protein and healthy fat into my meals without having to cook up a storm. High protein and healthy fat foods keep our energy levels up for longer and help our metabolism stay in tip top condition. This recipe was born out of the desire to keep this important balance going.
Also, when I’m out the country my husband Roop survives on veggie burgers and koftas and these dips help upgrade his meals into something more substantial! Plus I give to host gatherings around food and this makes the perfect dip for crudités and crispy things.
Substitute butter beans for cannelloni, chickpeas, navy beans or black eyed peas! I prefer using dried beans which I prepare by soaking overnight and cooking myself rather than from a can. But sometimes you gotta go for the convenient which is ok! If you can buy beans in jars rather than cans, even better!
Medium bowl full
5 minutes blending time
1 cup cooked butter, cannelini, navy or black eyed beans
1 clove garlic
1 veggie yeast free stock cubes
1tsp apple cider vinegar
3 tbsp live yoghurt (any)
4 tbsp olive oil
4 tbsp filtered water
1. Put everything together in the blender except the seasoning. Blend for 20 – 30 seconds. Keep stopping the blender to give the mix a stir and make sure everything is incorporating.
2. Once you’ve got a smooth consistency, taste and add in your seasoning.
3. Serve with a drizzle of olive oil, chopped herbs, chopped nuts, toasted seeds or anything else!